No Bake Apricot Cheesecake

1. 1

   Mix the crushed amaretti and melted butter in a bowl. Spoon into a lined, deep, 9 x 13 inch rectangular springform pan, press down with the back of the spoon. Chill for 20 mins.

2. 2

   Pour the gelatin into a heat proof bowl over 9 tbsp cold water and allow to bloom for 10 mins.

3. 3

   Meanwhile, place the ricotta, quark, vanilla extract, powdered sugar, and reserved apricot juice in a bowl. Combine using an electric mixer. Place gelatin mixture over a pan of simmering water to melt completely. Stir into the ricotta mixture.

4. 4

   Pour mixture evenly over crust, place the apricot halves on top. Chill for 3-4 hours, until set. Remove from the pan.

5. 5

   Spoon the whipped cream into a disposable piping bag fitted with a star nozzle. Pipe small swirls of the cream over the top of the cheesecake and top each with an amaretti. Crumble over any remaining amaretti.

* Per serving · 4 servings · Values may vary.